Wolfgang Puck
It all goes so quickly that you can easily make the omelets one at a time, as they should be. Each time, you'll come closer to mastering the technique. But don't worry if you make a mistake: It will still taste delicious. And besides, you won't have a famous chef waiting to judge your work.
Ingredients
2 or 3 large eggs
1/8 tsp. Kosher salt
Freshly ground black pepper
1 Tbs. extra-virgin olive oil, if using an omelet pan without a nonstick coating
1 Tbs. unsalted butter
Directions
Heat an 8- or 10-inch omelet pan, preferably nonstick, over medium-high heat. While the pan is heating, break the eggs into a mixing bowl. Add the salt and a pinch of pepper. With a wire whisk, briskly beat the eggs until frothy. Carefully hold your palm about 1 inch above the cooking surface of the pan. If you can feel the heat from the pan, it is ready for cooking. If using a pan without a nonstick coating, add the olive oil. Once the oil is hot enough to swirl easily, carefully tilt and swivel the pan to coat the bottom well. Add the butter to whichever pan you're using. When the butter begins to foam, tilt and swirl the pan to distribute the melted butter evenly. Immediately add the eggs and leave them, undisturbed, for about 10 seconds. Using a potholder if necessary to protect your hand, grasp the pan by its handle and tilt the pan forward and back while stirring the eggs with a fork or wooden spoon so that the still-liquid egg slips beneath the cooked egg. After 15 to 30 seconds, when the eggs are cooked on the bottom but still fairly moist on top, tilt the pan to about a 45-degree angle by raising the handle so that the cooked eggs fall and gather near the opposite end. Top the eggs with any prepared filling. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up so that the omelet folds over onto itself, enclosing the filling, and rolls out of the pan onto the plate. Serve immediately. Serves 1.
